Posted on Monday, June 12, 2017 by Brewmaster Jared Jankoski
This year’s BCBS is a little rowdy, given that it’s comprised of 6 variants. We put a lot of heart and soul into them as we do every year, but this year we had some extra projects that were too good to let go of.
Original continues to use fresh Heaven Hill bourbon barrels – and should be as good as ever and perhaps a bit punchier in ABV.
We have Barleywine, as usual, which we have moved to all fresh bourbon barrels, so ABV will be up a bit and the aging should be sublime.
This year’s coffee is a fun throwback to the first year we made the coffee variant. We were between a classic Intelligentsia bean and an excellent global variety, but we ultimately chose to use Intelligentsia’s Black Cat Espresso and think this year’s coffee variant tastes great.
Our national variant is from a concept that has bouncing around in my head for a couple years, combining some of my favorite flavors - blueberry and almond. The almond character is similar to the marzipan-like fruity character of the pure extract and goes really nicely with the blueberry note. Dialing in the levels and ratios on this one was tough.
The Prop is a brewer original (Quinn F – R&D brewer extraordinaire!) that was inspired by a bananas fosters dessert – the variant features bananas, cassia bark and roasted almonds, and gives a great depth and integration of flavors.
Last and certainly not least is our original stout aged only in freshly emptied 11 year old Knob Creek barrels. We are calling it Bourbon County Brand Reserve Stout and expect it to be delicious, displaying robust depth from the extra aged barrels.
We couldn’t be more excited about this lineup and can’t wait to get them out to everyone!
UPDATE: Bourbon County Barleywine Reserve will not be released. More information here - http://www.gooseisland.com/blog/2017-bourbon-county-variants